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rors, and felt-covered walls done in a
blend of browns and beiges made this
one of the showcase dining facilities in
the country ... Seating was for 140
with semi-enclosed, teak-paneled
booths and private tables.
Its menu featured those entrees
which the Meyersons had mastered
during their four decades as restaura-
teurs ... As a dining institution unique
to the Midwest, the Brown Bear, as
often as possible, offered items which
were produced right here, like fish
from the Great Lakes and Michigan
cherries, mushrooms and fruit and
vegetables in season ... The dinner
menu changed each week and the lun-
cheon menu changed daily.
In Buddy's Barbecue at Trio, there
was a cordial and informal ambience
reminiscent of the original Buddy's
Log Cabin Barbecue ... The same bar-
becuing techniques, secret family
recipes and sauces that made the origi-
nal so popular were used at the new
Buddy's ... prepared in a glass-encased,
red-tiled barbecuing area ... The inti-
mate and upbeat interior sat 180 amid
individual, vaulted, drop ceilings that
were suspended over rich, oak-paneled
booths ... These were highlighted
against a backdrop of brightly colored
graphics ... It was a traditional Meyer-
son barbecue in a modern, new set-
ting.
The Great Oyster was a place to
enjoy a cornucopia of seafood delights
and snacks ... fresh oysters and clams,
sauteed seafood, stuffed mushrooms,
clam chowder, a soup selection and
other favorites ... without ordering a
full meal.
It was perfect for a light lunch, and
ideal for after theater, or for stopping
in after a tough day and beating the
rush-hour blues ... The bandstand
came alive each night with fine musi-
cal entertainment and there was danc-
ing for those who preferred ... Seating
was for 110.
One of those little touches that
seemed to set Trio apart was a wine-
tasting alcove adjacent to the entrance
to the Brown Bear ... Twin racks,
bulging with more than 250 bottles of
fine wines, surrounded a tasting booth
offering samples ... Folks were encour-
aged to try a variety of vintages and
select the one most appealing to the
palate.
No detail was overlooked ... To
ensure this end, objective views from
recognized experts in the field were
required ... from the architect, the
interior designer and Chef Louis Sza-
thmary, whose international reputa-
.111
12441
.
par' TheNON
Enjoy Our Award-WinningTommy Salad . . .
Michigan's. Finest Lamb Chops . ..
And Other Favorite Greek Specialties
That Are So Widely Acclaimed
Tommy Peristeris and Rick Rogow Invite You
To Join Us For Lunch or Dinner 7 Days A Week
Now Appearinglhursday and FridayEvenings
The Great Live Music Of
MILLIE SCOTT
AND HER BAND
Complete Carry-Out Service Available
Banquet Room For All Occasions . . . 220 People
fx0
par'qeNON
6199 ORCHARD LAKE RD., NORTH OF MAPLE
WEST BLOOMFIELD
248-737-8600
!Ktalif:
4/24
1998
U7